I'm seriously obsessed with lemon.
It's a problem.
A few days ago I was scrolling through my Pinterest board called, “Recipes I’ve Tried,” where I re-pin things I’ve made with a few notes so I’ll remember them for the future. Well, I came across this lemon curd recipe, where I had written, “NEED TO MAKE AGAIN ONLY A TRIPLE-HUNDRED BATCH.” Recalling the lemon-y goodness, I had to make it again. Though, for the record, I did not make a triple-hundred batch, unfortunately. Just a double batch.
You basically put everything in a pot and stir until it's cooked. And then, you know, you eat ALL OF IT. With a spoon.
Lemons are really good for you. And when you use a natural sweetener, you've got yourself a delightfully wholesome treat!
Seriously, I could eat this stuff by the spoonful. *Correction* I do eat this stuff by the spoonful. It’s ridiculously delicious. It perfectly completes any biscuit or scone and instantly makes your tea time ultra classy!
Yield: 1 cup
From: Texanerin Baking Blog
¼ cup agave*
zest of 2 lemons (about 1 tablespoon)
¼ cup refined coconut oil or butter
⅓ cup lemon juice
Mix together the eggs, honey and lemon zest in a medium saucepan.
Heat over medium-low heat and whisk everything until well combined. This is important, because you don’t want any eggy chunks in your lemon curd. Add the coconut oil or butter and continue stirring.
Once melted, stir in the lemon juice.
Cook the lemon curd, stirring constantly, until it thickens – about 5-10 minutes. Make sure you cook it longer than this if you’re doing a double batch. I made the mistake of undercooking my double batch and had to put it back in the pot to cook it longer.
Strain the curd with a food mill or with a strainer and then put it in the fridge to let it cool completely.
Store in an airtight container in the refrigerator for up to one week.
*The original recipe calls for honey, which I bet would be really good, but I prefer to avoid that strong honey flavor sometimes. I’m sure maple syrup would work too. Use whatever sweetener you want!